✓Easy Prepare Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice

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Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice.

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Ingredients Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice is:

1. You Need 2 (12 oz) of cans coconut milk.
2. You Set Up Package of extra firm tofu.
3. You Need 2 tbsp of red curry paste.
4. You Set Up of I cup sugar snap peas.
5. Set Up Here 1 cup of sliced carrots; I used pre-packages store bought crinkle cut.
6. Set Up Here 1/4 cup of Organic BP peanut butter powder.
7. You Set Up 1/2 tablespoon of garlic powder.
8. You Need 1/2 tsp of red pepper flakes.
9. You Set Up 1 tablespoon of soy sauce.
10. You Need of Olive or sesame oil.
11. Set Up of Salt to taste.
12. You Need 4-6 cups of cooked rice.

Manufacturing process Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice step by step

1. Add oil & red curry paste to med/hot sauce pan or pot, warm paste in the oil; stir to incorporate it. (This brings out the flavors; careful not to burn it).
2. Pour in coconut milk into sauce pan & add peanut butter powder; wish in. Bring to a boil & lower heat. Simmer sauce while vegetables, tofu & rice are cooking..
3. Cook 4-6 cup of rice per packaging directions.
4. In separate pan, add oil & vegetables, cook until preferred tenderness. (I like to cook mine in a separate pan, so that I may place the vegetables on top of the soup. This adds color during plating). Salt to taste. I use a smidge of Himalayan salt that I keep handy while cooking..
5. In small saucepan or skillet, brown tofu in peanut oil to preferred tenderness & browning..
6. Put desired amount of cooked rice & curry sauce into bowls, top with vegetables & tofu. Garnish with black sesame seeds..

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